Monday, October 27, 2008

Simple Honey Wheat Bread

This is a new recipe that Kristin found and it's awesome! The best tasting 100% whole wheat bread that we have made so far! I tried making 2 loaves at the same time, and the recipe worked out just fine. (The recipe I'm posting is for 1 loaf) -Sarah

3 1/2 cups whole wheat flour
2 1/4 t. yeast
1 t. salt
1 1/4 cups lukewarm water
1/4 cup lukewarm milk
1/4 cup oil
1/4 cup honey or molasses

  • In a large bowl, combine all ingredients and stir till dough starts to become a ball.
  • Knead (I do this in my Kitchen Aid with a dough hook) adding more flour as needed till dough is smooth. (about 6-8 minutes).
  • Cover and let rise about 1 hour till dough is puffy. Punch down dough and shape into greased bread pan.
  • Let dough rise in a warm place.
  • Bake at 350 degrees for 30 minutes. Tent with foil and cook another 15-20 minutes.

Peanut Butter Honey Popcorn

When I was a teenager a lady at a health food store told my Mom and I about this simple recipe. We went home and tried it and I have been making it since. Everyone that I share the recipe with can't believe how good it is. It's so yummy anytime! The amounts I give here make the popcorn pretty well coated, if you want it a little less messy cut the amounts of peanut butter and honey down. -Sarah

1/2 cup unpopped popcorn kernels

1/2 cup natural peanut butter
1/2 cup honey

  • Pop popcorn in oil (I personally LOVE my Whirley Pop) lightly salt popcorn. (I always use popcorn salt).

  • Mix peanut butter and honey in a microwavable container. Microwave till warm and the mixture becomes syrupy.

  • Put popcorn in large bowl. Drizzle peanut butter mixture over popcorn, tossing to coat all pieces.

Spicy Sweet and Sour Cabbage Soup

This is a new soup recipe that I have been working on. I have been wanting a cabbage soup recipe for years, this is just what I've been waiting for! If you don't want it spicy leave out the crushed red pepper, or add less. -Sarah

2 T. butter
1 large onion, chopped
2 cloves garlic, minced
2 T. brown sugar
6 cups chopped cabbage
1 1/2 cups crushed tomatoes
2 T. apple cider vinegar
6 cups chicken broth
salt to taste
3/4 t. crushed red pepper flakes

  • Melt butter in stock pot. Add onion and cook till translucent. Add garlic and cook, being careful not to burn.
  • Stir in brown sugar and cabbage, stirring till cabbage gets softer.
  • Stir in tomato sauce, vinegar, and chicken broth. Add salt and crushed red pepper, if using.
  • Bring soup to a boil and turn heat down. Simmer for 20 minutes, till cabbage is cooked.

Saturday, October 18, 2008

Butternut Squash Soup

My sons helped me make this the first time I tried this recipe. We all thought it was yummy! A different way to eat our favorite squash. -Sarah

3 pounds butternut squash
2 large unpeeled onions
1 small garlic bulb
1/4 cup olive oil
2 t. dried thyme leaves
3-3 1/2 cup chicken broth
1/2 cup whipping cream
kosher salt
fresh ground black pepper

  • Cut squash in half, scoop out seeds and cut squash into 8 large pieces.
  • Cut tops off onions, and garlic bulb. Place cut side up in large baking pan with squash. Drizzle with oil. Sprinkle with thyme and salt.
  • Cover tightly with foil and bake at 350 degrees for 1 1/2-2 hours. Cook till veggies are very soft. (the veggies are so yummy and caramelized at this point, I have a hard time not eating it all!)
  • Remove foil and let stand till room temperature. Remove veggies from peels/skins.
  • Puree veggies and broth in blender till smooth. This will have to be done in small batches.
  • Transfer to a large saucepan and stir in cream. May need to add some more broth to thin it down. Season with more salt and pepper.
  • Heat through, be careful not to boil soup.
  • Ladle into bowls and sprinkle with freshly cracked pepper if desired.

Banana Oat Pancakes

These are a family favorite, I'm giving the amounts that I use for my family. It makes quite a big batch, but my kids love these, and they heat up well the next day. So cut the recipe in half if you don't want so many. -Sarah

2 2/3 cups white or whole wheat flour
1 1/2 cups old fashioned oats
2 T. brown sugar
4 t. baking powder
1 1/2 t. salt
1 t. cinnamon
2 eggs
2 2/3 cups milk
2 cups well mashed banana
4 T. oil

  • Combine dry ingredients in a large bowl.
  • Whisk wet ingredients into a small bowl.
  • Stir wet ingredients into dry ingredients, just till moistened.
  • Cook on greased griddle.

Friday, October 17, 2008

Icy Mocha

This recipe is awesome for a sweet tooth, easy to make and way cheaper than going to Starbucks. We have made this recipe using flavored instant coffee and was great too! We have also thrown in chunks of dark chocolate in the blender to make it like a 'mocha chip' frap like Starbucks.

These are a very special treat. -Kristin

1/4 c. instant coffee
1 c. sugar
1 c. dry milk
1/3 c. baking cocoa
1/4 t. salt

1/2 c. milk
1 c. ice
1/3- 1/2 c. mix

  • Mix together coffee, sugar, dry milk, baking cocoa and salt. Store this mixture together in an air tight container.

  • To make a mocha, add milk, ice and mix into blender and blend till smooth. YUM!

Thursday, October 16, 2008

Mexican Layer Casserole

This hearty dinner comes together very quickly, great for an after church lunch. -Sarah

1 pound ground chuck
1 medium onion, chopped
16 oz. refried beans
8 oz. tomato sauce
1 pkg. taco seasoning
1/2 cup water
8 oz. tortilla chips, crushed
4 oz. shredded cheddar cheese
shredded lettuce
diced tomato

  • Cook ground beef and onion, drain. Stir in beans, tomato sauce, seasoning mix and water. Cook mixture till thickened.
  • Place crushed chips in 7x11 pan. Spoon hot mixture over chips, sprinkle with cheese. Microwave 2-3 minutes till cheese is melted.
  • Serve with lettuce and diced tomatoes.

Wednesday, October 15, 2008

Carnita Enchiladas

This is a great casserole like dish, it has a lot of flavor! -Sarah

1 pound ground chuck
chopped onion
1 potato, peeled and diced
14 oz. diced tomatoes, drained
15 oz. can black beans, rinsed and drained
1 t. chili powder
1 t. salt
1/2 t. garlic powder
1 recipe enchilada sauce (recipe posted on this blog)
16 corn tortillas
1 1/2 cup shredded cheddar cheese

  • Cook beef and onion, add potato and tomato. Cook, covered, till potato is tender.
  • When beef is done and potato is tender, drain off remaining liquid.
  • Add beans and seasonings.
  • Spread 1/4 cup enchilada sauce in bottom of greased 9x13 pan. Tear up 8 tortillas and layer over sauce. Spread meat mixture over tortillas. Top with 1/2 cup enchilada sauce. Place remaining 8 tortillas (torn up) over the sauce.
  • Spread remaining enchilada sauce over top, cover with cheese.
  • Bake at 375 degrees for 25 minutes or till heated through.

Provolone Burgers

My Mom loves these, I first made them for a family dinner a few Summer's ago and I try to make them for her once every Summer. They are a great twist on the traditional grilled burger. -Sarah

2 eggs, beaten
1 medium onion, chopped
3 t. basil
1 t. oregano
2 garlic cloves, minced
1/2 t. salt
1/4 t. pepper
3 pounds ground chuck
8 slices provolone cheese
8 buns

  • Combine all, make into 8 patties. Freeze or grill.
  • Top with cheese slices.
  • I love to serve these with sauteed onion's and mushrooms!

Honolulu Soy Kabobs

My Birthday is in the Summer, and I often requested these kabobs for my Birthday dinner. My favorite part is the mushrooms! Now I make these for my family. -Sarah

1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup oil
1 t. dry mustard powder
1 T. brown sugar
1/2 t. ground ginger
1/2 t. garlic salt
  • Simmer ingredients 5 minutes and cool.
  • Marinade chicken breast cubes in half the marinade for at least 1 hour.
  • Make kabobs with chicken and desired veggies. My Mom always used fresh mushrooms, green peppers and pineapple, with the chicken. Don't forget to brush the kabobs with reserved marinade while grilling.

Pantry Pork Chops

This is a recipe from my Sister-In-Law. She served it for my nephew's Birthday party and I had to have the recipe! I've also tried the marinade on chicken breasts and it was great.-Sarah

1/4 cup + 1 T. fresh lemon juice
3 T. soy sauce 1 T. olive oil
1/2 t. brown sugar
1/4 t. rosemary
1/4 t. salt
1/4 t. pepper
4 pork chops (or chicken breasts)
  • Whisk marinade ingredients together and marinade pork, all day is best. Grill meat.
  • Again, this tastes best with fresh lemon juice, but if you are going to use the bottled juice please dilute it.

Chicken Marinade

This is another great marinade for boneless, skinless chicken thighs. Also a recipe from Family Fun Magazine. I either serve these whole, or slice and serve in tortillas. -Sarah

1/2 cup lime juice
1/4 cup soy sauce
1/4 cup oil
1 T. honey
2 t. mined garlic
1 1/2 t. chili powder
6 boneless, skinless chicken thighs
  • Marinade chicken at least a couple of hours, grill.

Teriyaki Chicken

This recipe is a refreshing change for chicken. I just started using boneless skinless chicken thighs and we really enjoy the tender, juicy meat. This is a recipe from Family Fun Magazine, They print some really great recipes! -Sarah

1/4 cup ketchup
1/4 cup hoisin sauce
2 T. soy sauce
2 T. rice vinegar
2 t. minced garlic
1 t. minced ginger
2 t. sesame oil
8 boneless, skinless chicken thighs
toasted sesame seeds

  • Marinade chicken at least a few hours. Grill. Sprinkle with toasted sesame seeds, if desired.

Turkey Brine

Last year was our first year brining our turkey and it was so worth it. It was so delicious, the best turkey we ever had. The turkey was so moist. Read up a little bit on the tecniques for brining as this is just the recipe for the brine. -Kristin

1 c. kosher salt
3 T. pepper
1 T. ground ginger
8 bay leaves
1 gallon water
24 oz. maple syrup (I actually used regular like Aunt Jemima pancake syrup and will do that again, because it is way cheaper)
24 oz. honey
2 oranges, quartered
2 lemons, quartered

Bring salt, pepper, ginger, bay leaves and water to boil and stir till salt is dissolved. Turn off heat and add 24 oz. maple syrup and honey. Stir till dissolved. Then add quartered fruit. Let it cool to room temperature before adding the bird to it. You can brine up to 24 hours. I brined mine for 10 hours and it was fantastic.

Chunky Salsa

This is my friend Juli's recipe. She makes this a lot and it brings it to many places- it is always a hit. It is very nice looking with all the different colors. It is very fresh, delicious and oh so good for you! We love having this in our fridge for a great snack or to use on top of chicken tacos. -Kristin

1 can white peg corn, drained
1 large can black olives, sliced
1 can black beans, drained and rinsed
2 celery stalks, diced
orange or yellow pepper, diced
small purple onion or scallions, diced
8-10 Roma tomatoes, diced
fresh cilantro, diced (as much as you like, I love the stuff, but not everyone does)
salt and pepper to taste
2 cloves garlic, minced
juice of one lemon (or more if needed)

Mix all ingredients and let sit in fridge for 24 hours. Drain extra liquid and serve with tortilla chips.

Baked Spaghetti Squash

This is a very yummy and unique dish. My kids are not fans of squash, but they loved this. It's kind of hidden in this dish. It is great! -Kristin

1 medium spaghetti squash (2 1/4#), halved and seeds removed
12 oz. Italian sausage
green or red pepper, diced
1/3 c. finely diced onion
3 cloves garlic, minced
4 1/2 oz. chopped black olives (optional)
1/2 t. Italian seasoning
1 1/2 c. pasta sauce
1 1/2 cups Montery jack or mozzarella cheese, shredded

Place squash, cut side down, in 2 quart dish. Add 1/4 c. water and cover with vented plastic wrap. Microwave for 13-15 minutes till tender.
Scrape pulp out of squash, (should be about 3 cups) drain well on paper towels.
In a skillet cook the next 4 ingredients, drain fat.
Spray 2 quart casserole dish with non stick spray and spread 1/2 of squash, 1/2 of sausage, 1/2 of olives, sprinkle with seasonings and salt and pepper. Top with 1/2 of sauce, then 1/2 of the cheese. Repeat layers, not adding cheese on top yet.
Bake 350 for 30 minutes, then add cheese and bake 5 minutes more. Let stand 10 minutes before serving.

Turkey or Chicken Noodle Soup

This is the absolute best recipe for turkey (or chicken) noodle soup ever! least I think! To clean the leeks, chop them first and then add them to a large bowl of water and swirl them around, drain and repeat till cleaned. Dirt likes to hide in the leeks. A salad spinner works awesome too for cleaning them.  My family likes really thick soup so I always add the larger amount of egg noodles.  Do the amount that your family likes.  The original recipe calls for 8 oz.  -Kristin

1 T. olive oil
2 leeks, cleaned well and chopped
2 large carrots, chopped
1 garlic clove, minced
2 celery stalk, chopped
3-4 c. leftover turkey or chicken, cubed
2-3 bay leaves
1 t. thyme
1/2 t. salt
1/4 t. pepper
8 c. chicken broth
8-12 oz. egg noodles
1 c. frozen peas

Heat oil and saute veggies. Add rest of the ingredients except noodles and peas. Bring to a boil then reduce heat to medium low, partially cover and simmer for 10 minutes. Bring back to a boil and add egg noodle, cook for 10 minutes, till just tender. Stir in peas and cook additional 1 minute longer.

Layered Summertime Pasta Salad

This pasta salad is really good.  This is a good go to recipe for a pot luck, just toss before serving! -Kristin

Our family loves this too! My husband loves pasta, and a salad just gets better when it has pasta in it! You could definitely change this around to suite your tastes.  -Sarah

3/4-1 c. mayonnaise
2 T. lemon juice
1 T. sugar
1/2 t. garlic powder
1 t. Lawrys season salt

4 cups torn lettuce
2 cup gemelli, elbow or spiral pasta, cooked and cooled
1 cup frozen peas
2 cups chopped cauliflower
1 large red pepper, sliced
1/2 cup sliced green onions

1/2# bacon, cooked and crumbled
1/2 cup shredded cheddar or Swiss

Combine mayonnaise, lemon juice, sugar, garlic powder, and Lawry's, set aside.
In larger serving bowl, layer in order listed.
Top with dressing, then cheese and bacon.

Pot Luck Pasta Salad

I love the dressing for this salad, it tastes so fresh. This is an awesome alternative to mayonaise pasta salads! This is great for a summer potluck. -Kristin

8 oz. macaroni, cooked and rinsed in cold water
1/3 c. olive oil
1/4 c. lemon juice, fresh
1 t. oregano
1 t. Dijon
1/2 t. salt
1/4 t. pepper
2 garlic cloves, minced
2 1/2 oz. can sliced black olives
green pepper, chopped
red pepper, chopped
1/2 c. zucchini
1/2 c. yellow squash, chopped
3/4 c. grape tomatoes, halved
1 c. frozen peas, thawed

Mix oil, lemon juice, oregano, Dijon, salt, pepper and garlic. In larger bowl mix together cooked pasta and all the veggies. Pour dressing over and chill.

Tuesday, October 14, 2008

Coconut Granola

I got this recipe from the More with Less Cookbook. It's delicious! We love granola and milk, or plain, or on top of yogurt for either breakfast or a snack. -Kristin

2 c. whole wheat flour
6 c. oats
2 c. coconut
1/2 c. water
1 c. oil
1 c. honey
2 t. vanilla
1 t. salt

Mix together flour, oats and coconut; set aside. Mix remaining ingredients in separate bowl and then pour over and mix thoroughly. Put onto 2 greased cookie sheets and bake at 250 for about an hour. You want it to be crumbly.

Chicken Parmesan

This is great served with angel hair pasta that has been tossed with olive oil. -Kristin

14 oz. can crushed tomatoes
6 ounce can tomato paste
2 t. dried basil
2 t. dried oregano
1 t. garlic powder
1/2 c. flour
1/2 t. salt
1/4 t. pepper
1 lightly beaten egg
1/2 c. seasoned dry bread crumbs
4-6 chicken breasts
8 oz. shredded mozzarella cheese
1-2 T. olive oil
  • Preheat the oven to 400. Coat a 9 x 13 pan with cooking spray.
  • In saucepan combine the tomatoes, paste, basil, oregano and garlic powder. Set over medium heat and bring to simmer for about 10 minutes.
  • Meanwhile, in a shallow dish combine the flour, salt and pepper.
  • In another shallow dish place lightly beaten eggs.
  • In another shallow dish place seasoned bread crumbs in.
  • Dredge the chicken in the flour, evenly coating both sides and tapping off any excess. Dip both sides of the flour coated chicken in the eggs and then in the bread crumbs.
  • Heat olive oil in skillet over medium high and brown chicken on both sides; about 2-3 minutes each side.
  • Transfer chicken to the 9 x 13 and top with the sauce.
  • Cover with foil and bake 20 minutes. Then uncover, sprinkle with cheese and bake for 5-10 minutes more until chicken is cooked through and the cheese is golden and bubbly.

Mom's Deviled Eggs

This is another recipe of my Mom's that is perfect. This deviled egg recipe has the perfect ratio of everything. My Mom usually always has deviled eggs out for an appetizer when we have dinner at her house. My kids and husband love them. -Kristin

12 eggs (place in warm water and start timer for 20 minutes, they are done after that)
6 T. light mayonnaise
1 t. parsley dried (or 1 T. fresh)
1 t. dry mustard
1/4 t. red hot
1/4 t. Worcestershire sauce

Peel eggs, halve, and remove yolks and place in bowl. Mash yolks and add rest of ingredients. Fill cooked egg white part with mixture and sprinkle with paprika to look pretty.

Monday, October 13, 2008

Chicken Curry Soup

We got this recipe from a friend years ago and love it! This is a great soup to use your leftover rice and chicken in. I posted it the original way, which is awesome and in parentheses wrote variations I have come up with. -Kristin

2-4 carrots, diced
1-2 celery ribs, diced
1 small onion, diced
3/4 c. butter (I use 5 T.)
1/2 c. flour
1 t. season salt
1/2 -1 t. curry
3 cans evaporated milk (or, 2 cans fat-free evaporated milk and 1 c. half and half cream)
4 c. chicken broth
3 c. chicken, cooked
4-6 c. white or brown rice, cooked (depends on how thick you like your soup, we like it thick!)

Saute veggies in butter for 2 minutes. Stir in flour, salt and curry until smooth. Gradually add milk and bring to boil. Cook and stir for 2 minutes until thickened, gradually add broth. Stir in chicken and rice. Return to boil then simmer uncovered 10-12 minutes.

Mom's Sloppy Joe's

This is my Mom's recipe for Sloppy Joe's, this is what we grew up with. I love sloppy Joe's and have even requested my Mom to make them for my birthday dinner. -Kristin

2# ground chuck
1 small onion, chopped
1 t. paprika
1 t. celery salt or season salt
1 t. dry mustard
4 t. Worcestershire sauce
1 c. ketchup
1/3 c. sugar
1/2 c. water
1/4 c. vinegar
1 t. pepper

Fry the beef with the onion; drain and rinse beef. Add rest of ingredients and simmer for 1 hour. Serve on yummy buns with pickles!

Shepherd's Pie

I love this recipe for Shepherd's Pie. It is the perfect comfort meal with the mashed potatoes and the wonderful gravy. I love this stuff, so does my whole family! -Kristin

8 Large Potatoes
1/2 c. sour cream
1/4 t. salt
1 T. olive oil
1 onion, chopped
4 medium carrots, chopped
3 stalks celery, chopped
1 1/4# ground turkey (Jennie-O)
6 T. flour
2 t. rosemary
2 t. thyme
4 c. chicken broth
1/2t. pepper
1 t. salt

Cook potatoes and then mash with milk, sour cream and then season with salt; set aside.
Saute veggies in oil until soft. Add ground turkey (or beef) and cook till done. Add rest of ingredients besides the broth and stir well. Then add broth, bring to simmer until thickened; about 3 minutes. Place in 9 x 13 pan. Spread potatoes over and bake 400 for 30 minutes.

Cheesy Baked Potato Soup

My Mom makes this potato soup and has for years. We love it. -Kristin
This is the best cheesy potato soup I've ever had! My kids gobble it up! -Sarah

6 large potatoes, baked, cooled and cubed
2/3 c. butter
2/3 c. flour
7 c. milk
4 green onions, chopped
10 oz. sharp cheddar, shredded
1 c. sour cream
salt and pepper

Melt butter and stir in flour. Whisk till smooth. Add milk gradually until thickened. Add chopped green onions and potatoes. Bring to boil, then reduce heat to simmer for 10 minutes. Add cheese and sour cream while stirring till cheese is melted. Season with salt and pepper.

Multi-grain Pancakes

Okay, we love pancakes! I always double this recipe for our family.-Kristin

3/4 c. whole wheat flour
1/4 c. cornmeal
2 T. brown sugar
1/2 t. baking soda
1/2 t. salt
1 egg
1 c. buttermilk
2 T. butter, melted

Mix together the dry ingredients and then the wet. Make on griddle.

Whole Grain Sour Cream Blueberry Pancakes

Who doesn't love blueberry pancakes??? -Kristin

1 1/2 c. whole wheat flour
1/4 c. wheat germ
1/2 c. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar

1 1/2 c. milk
1/2 c. sour cream
2 eggs
2 T. butter, melted
1 c. blueberries

In a large bowl, whisk together all dry ingredients. In a separate bowl whisk together milk, sour cream and eggs. Pour wet ingredients into dry ingredients and mix till just combined. Stir in melted butter and blueberries. Drop pancake batter by 1/4 c. measurement onto hot griddle. Pancakes are ready to flip when the edges start to dry out and darken. (Makes about 18 pancakes)

Baked Oatmeal

We love a warm breakfast when the weather cools down. This is one of our favorite breakfasts. It is great plain, with milk or my favorite with blueberries and milk. -Kristin

1 1/2 c. oatmeal
1/4 c. wheat germ
1/4 c. golden flax meal
1/3 c. sugar
3/4 c. milk
2 T. butter, melted
2 eggs
1 t. baking powder
3/4 t. salt
1 t. vanilla

Combine all the ingredients and spread in a greased 9 x 13 pan. Bake 350 for 25-30 minutes. Serve with milk or fruit or plain.


This is my favorite tabbouleh recipe. You can put the chicken in it, or serve this with chicken, it is awesome either way. All my kids really like this stuff too...make them try it, they will like it! -Kristin

1 1/2 cups boiling water
1 cup bulgur
1/4 cup lemon juice
1/4 cup olive oil
1 1/2 t. salt

Pour boiling water over bulgur. Add rest of above listed ingredients and cover the bowl with saran wrap. Let stand at room temperature for at least an hour. Then add the following ingredients.

1 c. sliced green onions
1 c. minced fresh Italian parsley
1 hothouse cucumber, seeded and chopped
2 c. halved cherry tomatoes
2 c. chicken, cooked and cubed, optional
salt and pepper to taste


Crock Pot Sweet and Sour Chicken

Another awesome crock pot recipe to have waiting for you at dinnertime! -Kristin

1 1/2 c. sliced carrots
green pepper, chopped
onion, chopped
2 T. quick cooking tapioca
2 1/2 - 3# chicken, cut in strips

Place all above ingredients in bottom of crock pot; then whisk together the next ingredients and pour over.

8 oz. can pineapple chunks with juice
1/3 c. brown sugar
1 T. soy sauce
1/2 t. instant chicken bouillon
1/4 t. garlic powder
1/4 t. ginger
1 t. salt

Cover and cook on low for 8 - 10 hours. Serve over rice.

Sunday, October 12, 2008

Bob's High Fiber Bran Muffins

I'm pretty sure I got this off of a Bob's Red Mill bag of wheat bran. I love these muffins and have passed the recipe on to lots of people. -Sarah

1 cup wheat bran
1 1/2 cups whole wheat flour
1/2 cup raisins or blueberries
1 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 cup milk
1/2 cup molasses or honey
2 T. oil
1 egg, beaten
1/2 cup applesauce (or 1 mashed up large banana)

  • Stir together dry ingredients. If using raisins, stir them in.
  • Mix wet ingredients together. Add wet ingredients to dry ingredients.Stir just till moistened. Gently fold in the blueberries if using those.
  • Spoon into 12 greased muffin cups.
  • Bake at 400 degrees for 15 minutes.

Brown Rice

This is very basic, but it's the best way I've found to cook brown rice, it's yummy every time. I add spices and vegetables to this for a nice side dish. It's different every time. Sarah

  • Bring 2 1/2 cups water to boil.
  • Add 1 T. butter and 1/2 t. salt
  • Add 1 cup brown rice
  • Return to boil, reduce heat and simmer for 1 hour, or until rice is tender.

Tupperware Bread

This is a recipe that my Mom used in the 1970's. It's a classic and turns out great every time! I make it with either all white or half white and half whole wheat, either way it's oh so good! -Sarah

3 3/4 cups warm water
3 pkg's yeast (each yeast package is 2 1/4 teaspoons of yeast)
10 T. sugar
5 t. salt
6 T. oil
2 eggs
10 cups white flour (or 5 white and 5 whole wheat, mixed together)

  • Mix all except 5 cups of flour. Beat till smooth. stir in rest of flour. Put in large Tupperware bowl and burp. (if you don't have a big enough bowl with a lid just let it rise until it's about doubled)
  • Let rise till lid pops. Remove and knead just to form shape.
  • Put in 3 or 4 greased loaf pans. Let rise till just above top of pan.
  • Bake at 350 degrees for 30-35 minutes.

Mulitgrain Pizza Dough

This makes a hearty pizza crust, it's not fluffy like others, but it's got a good flavor and I like the crunch of it. -Sarah

1 cup oat flour*
1/2 cup flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1 t. baking powder
2/3 cup milk
1/4 cup oil

  • Stir together dry ingredients.
  • Add milk and oil, mix well
  • knead gently 10-12 times.
  • Press into greased pizza pan and bake at 425 degrees for 12-15 minutes.
  • Add toppings and bake 10-15 minutes longer.
*To make oat flour, place 1 1/4 cups oats in a blender and blend till fine.
*I make 1 1/2 batches of recipe to make a full cookie sheet.

Fried Rice

This is the recipe I turn to whenever I make fried rice. Sometimes I add some seasoned ground pork or diced chicken. -Sarah

vegetable oil and sesame oil
4 green onions, sliced
2 cup frozen peas, thawed
1 medium carrot, grated
3 cups chilled rice
3 eggs, lightly beaten
soy sauce
  • Heat a little of both oils in a wok or large pan. Saute vegetables, add rice and heat through.
  • Make a hole in the center of the mixture and add some more oil to the pan. Add eggs, cook until softly scrambled. Mix all together.
  • Season with soy sauce.
  • Serve with additional soy sauce.
Sometimes I cook unseasoned ground pork and add it with the rice.

Super Nacho

This is another recipe from my childhood. My Mom used to make it in a round pizza pan and pile sour cream in the center with chopped lettuce and tomato around it. It's become a favorite lunch for all the kids! (gotta make sure there's TONS of sour cream in the house!) -Sarah
1 pound ground chuck, cooked and drained
1 pkg taco seasoning
3/4 cup water

2 cans refried beans
8 oz. colby (or other) cheese, shredded

  • On a pizza pan, spread beans almost to the edges.
  • Brown beef in skillet; drain grease.
  • Stir in taco seasoning and water and simmer till thickened.
  • Spoon taco meat over this and top with cheese.
  • Bake in a 350 degree oven till heated through and cheese is melted.
  • Serve with tortilla chips and plenty of toppings! Don't forget the Red Hot!

Skinny Minny Soup

This stuff rocks! I serve it to the kids for a warm lunch, with some cheddar on top, they eat it with tortilla chips. You can adjust the heat level with the tomatoes and salsa. If you don't want it spicy, use plain diced tomatoes. I got this recipe from my friend Juli, she got it from her mom. It is a Weight Watchers recipe. -Kristin

1 jar salsa
1 can stewed tomatoes with green chilies
1 can corn (drain, but reserve liquid)
1 can fat free refried beans
1 onion, sauteed
1 can black beans, rinsed and drained

Cook onions till tender and add remaining ingredients, using the reserved corn liquid to thin if necessary.

Black Bean Rice Burgers

Kristin and I made these years ago for lunch one day when we were together, we both loved them and I now make these for a dinner. -Sarah

15 oz. black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 T. salsa
cheese, if desired
  • Mash beans, add rice, onion, egg and salsa. Mix well.
  • Spoon mixture onto greased hot skillet in the shape of patties. Once they have cooked and are set enough, flip the patties over. Brown other side, they will firm up when they cook.
  • Season with salt and pepper while cooking. Top with cheese if desired.
*I serve these on a whole wheat bun with lettuce, tomato and mayonnaise. Or sometimes we mix sour cream and salsa together and serve them with that.
Makes 5-6 patties

Chicken and Shrimp Curry

This is a very flavorful, authentic tasting dish, my boys even ask for seconds. -Sarah

1/4 cup butter
1 cup diced onion
6 garlic cloves, minced
1/4 cup flour
3 T. curry powder
1 t. dried ginger
1 t. cayenne
1 t. pepper
1 t. salt
3 cups chicken broth
14 oz. coconut milk
1 1/2 pounds chicken, cooked and diced
1/2 pound cooked shrimp
1 cup pineapple tidbits
  • In a large saucepan cook onions in butter till almost translucent, add garlic, cook for 1 min.
  • Add flour, spices and salt.
  • Slowly stir in chicken broth and coconut milk, stirring constantly till mixture thickens.
  • Add chicken, shrimp, and pineapple and heat through. Serve over basmati rice.

Enchilada Sauce

This recipe was a great discovery, when I tried this I knew it was a keeper, it's easy and tastes MUCH better than that canned stuff, and the options are limitless of what you can do with this it! -Sarah

2 T. oil
2 T. flour
2 T. chili powder
1 t. cumin
14 oz. chicken broth
8 oz. tomato sauce
1/2 t. salt
1/4 t. garlic powder
  • Heat oil in saucepan, stir in flour and chili powder. Cook for 1 minute.
  • Add remaining ingredients and bring to a boil, boil for 10 minutes.
  • Yields :3 cups of sauce

Chili Cheese Grits

I started making this dish for my family when I started making pulled pork, I'm not sure how nutritious grits are, but this is a great side dish and it re-heats well too. -Sarah
3 cups water
1 t. salt
1 garlic clove, minced
1 cup quick cooking grits
1/2 cup butter
1 1/2 cups shredded cheddar cheese, divided
1 can chopped green chilies, drained
2 eggs
1/2 cup milk

  • Bring water, salt and garlic to a boil. Slowly stir in grits. Reduce heat, cook and stir 3-5 minutes, until thick.
  • Remove from heat, add butter, 1 cup cheese and chilies. Stir until butter melts. Beat eggs and milk together, add to grits and mix well.
  • Pour into a greased 2 quart baking dish.
  • Bake uncovered at 350 degrees for 45 minutes.
  • Sprinkle with remaining cheese.

Cheddar Mashed Potatoes

This is extremely yummy! A great side dish that everyone loves. I love that it goes together quickly. -Sarah
8 medium potatoes, peeled and cubed
1/2 cup sour cream
1/3 cup butter
1 t. salt
1/4 t. pepper
1 cup shredded cheddar cheese
  • Place potatoes in pan and cover with water. Bring to a boil and cook till tender.
  • Drain and mash potatoes. Add sour cream remaining ingredients, beat till smooth and fluffy. Check seasonings and transfer to a greased 2 1/2 quart casserole dish.
  • Bake, uncovered, at 325 degrees for 20 minutes till heated through.
*Sometimes I'll sprinkle this with more cheese when it comes out of the oven. Also, this is great to make ahead and refrigerate. Just make sure it's heated through when you pull it out of the oven.

Tiajuana Taxi

I made this recipe many years ago when we were trying to eat healthier, I can't count how many times I've made it since, it's a great snack! -Sarah

2 cans black beans
2 cups diced sweet onion
1 cup diced red pepper
1 cup diced green pepper
1 cup diced celery
2 cups frozen corn, thawed
2 garlic cloves, minced
1/2 cup olive oil
1/2 cup red wine vinegar
2 t. salt
1/2 t. pepper
4 T. chili powder
1 T. cumin
1 T. sugar
10 drops Red Hot

Mix all and refrigerate, this tastes best after it's sat for awhile. Serve with tortilla chips.

Anna's Wassail

Anna is my Sister-in Law, and this recipe is one of her family's Christmas tradition's. It's a festive drink to have on a snowy night, especially with all the family. -Sarah

1 large container apple juice
1 can pineapple juice
1/4 cup honey
couple of squirts of lemon juice
cinnamon sticks or 1-2 t. cinnamon
Heat through and serve, this smells wonderful when it's heating on the stove!

Red Beans with Rice

This is another recipe from a friend (Shannon), I think it's the best beans and rice recipe that I've ever tried. It makes a lot, and it freezes well. Tasty and cheap, my kind of meal! -Sarah

3 cups dried small red beans
6 cups water
  • Rinse and pick through beans. Soak over night, in 8 cups water.
  • Drain and place in large crock pot with following ingredients:
3 garlic cloves, minced
1 large onion, chopped
8 cups fresh water
1-2 ham hocks
  • Cover and cook on high 10-12 hours,in a large crock pot, until ham hocks are tender.
  • Remove meat from ham hocks and add to beans with remaining ingredients:
3/4 cup ketchup
2 t. salt
pinch pepper
2 t. cumin
1 T. parsley
2 bay leaves
  • Cook on high 2-3 more hours, leaving the lid off toward the end if it's too soupy, the mixture will thicken up a bit as it cools.
  • Serve over cooked rice.
*I always keep the bone from the butt hams that I cook, just freeze them in a Ziploc bag and throw them in the beans when it's time (thawed). I try to leave some meat on the bone.

Peanut Butter Raisin Balls

We have been making balls like these for many years, this is a recipe that we recently found and it's great to have some rough measurements to work with. Kristin's and my kids all LOVE these! -Sarah

1 cup natural peanut butter
2 T. -1/3 cup honey
2/3 cup raisins
2 t. (or more) cocoa powder
pinch of cinnamon
2/3 cup unsweetened coconut

Mix all in a food processor till smooth, freeze and thaw slightly before eating.

*There are many variations on this recipe, you can add chopped toasted nuts, chopped dark chocolate or oats. I like to stir in some extra ingredients into the smooth mixture for added texture, and then roll the balls into something to look pretty.

Sherry's Salad

I got this yummy salad recipe from a lady at church, she is a fantastic cook and this is a fantastic salad! I've always liked that the dressing is sweetened with maple syrup. -Sarah (I love this salad with feta on it!)

1/4 cup mayonnaise
1/4 cup maple syrup
3 T. apple cider vinegar (or white wine vinegar)
2 T. sugar
1/2 cup oil

Spring mix or some kind of leafy lettuce
toasted chopped pecans
apples, thinly sliced
dried cherries

Tuna and Green Bean Salad

I love this as a lunch in the summer with fresh green beans. This salad can be made any time of the year though! -Kristin

1 1/2# green beans, trimmed and halved
3 t. salt
2 large red potatoes, diced
1/3 c. fresh lemon juice
2 garlic cloves, finely chopped
1/3 c. olive oil
1 t. oregano
3/4 t. pepper
8 oz. cherry tomatoes, halved
1/2 c. fresh basil, chopped
2 T. dried parsley
9 oz tuna, drained

Cook beans until crisp tender; about 4 minutes. Drain. Place in ice water to cool; drain and pat dry.
Add 2 t. salt to same cooking liquid and bring to boil. Add potatoes and cook till just tender; (about 8-10 minutes). Transfer to ice water to cool and stop cooking process. Drain; pat dry.
In a bowl whisk together lemon juice, garlic, oil, oregano, 1 t. salt and pepper.
Place tomatoes, basil and parsley in large bowl. Add tuna; toss gently to combine. Add veggies and pour dressing over then toss to coat.

Berry Tossed Salad

This is a fantastic, yummy salad that goes great with any meal. This salad is great to bring to a brunch or special lunch with friends. -Kristin

10 oz. salad greens
1 c. strawberries, sliced
1 kiwi, sliced
1/4 c. red onion
1/4 c. feta, crumbled
2 T. slivered almonds

Combine and set aside.

Whisk sauce ingredients together and pour over salad:
1/2 c. mayonnaise
2 T. sugar
1 T. raspberry vinegar
1 T. milk
2 1/2 t. poppy seeds
2 1/2 t. seedless raspberry jam (can also use strawberry)

Spinach Salad

This salad is so great! This is a very popular recipe of ours. -Kristin

1/2 c. vegetable oil
1/4 c. sugar
2 T. vinegar
1 t. salt
1/4 t. pepper

In separate bowl mix:
Large bag of spinach
1/4 c. chow main noodles
6 strips bacon, cook and crumbled
4 green onions, chopped
1/2 c. chopped almonds or cashews

Pour dressing over salad.

*I have found that it works best to dissolve the sugar in the vinegar before adding the oil and remaining ingredients. -Sarah

Mom's BBQ Ribs

This is another worth making recipe from my Mom that I was able to get from her. My Mom is such an awesome cook...I need to be sneaky to figure out her recipes since she never writes them down!!! -Kristin

4-6#'s Country Style Ribs
1/4 c. vegetable oil
8 oz. tomato sauce
1/2 c. water
1/4 c. brown sugar
1/4 c. lemon juice
3 T. Worcestershire
2 t. mustard
1 1/2 - 2 t. salt
1/4 t. pepper
1 c. onions, finely chopped

Mix all sauce ingredients and simmer 1 hour covered for 1/2 hour and then uncovered for 1/2 hour.

Sprinkle the ribs with season salt and wrap in foil with 1/4-1/3 c. water; seal tightly. Bake the ribs at 225 for 4-6 hours. Take out, drain juice and heat up the grill. (If you can use hickory wood chips for your grill) Leave in foil and grill for 20 minutes. Baste with the homemade sauce.

Saturday, October 11, 2008

Dinner in a Dish

This is a nice comforting casserole dish, it reminds me of Shepard's pie. -Sarah

2 pounds ground chuck
1 medium onion, chopped
2, 14 oz. cans diced tomatoes
3 cups frozen peas
2/3 cup ketchup
2 T. flour
2 t. beef bouillon
2 t. oregano
1 t. salt
1/2 t. pepper
6 cups mashed potatoes (made with milk and butter)
2 eggs

  • Brown beef and onion, drain.
  • Add the all but potatoes and eggs. Mix well, bring to a boil, cook and stir 2 minutes.
  • Pour into ungreased 3 quart baking dish.
  • Combine potatoes and eggs, mix well.
  • Drop potatoes by spoonfuls on hot beef mixture.
  • Bake, uncovered at 350 degrees for 35-40 minutes.

Maple Roast Turkey

This makes a great tasting turkey, I have fixed this many times and it's good every time! -Sarah
1 cup butter, room temperature
3 T. chopped fresh sage
salt and pepper
12-14 pound turkey
1/2 cup maple syrup
1/4 cup hot water

  • Rinse and dry turkey. Sprinkle cavity and skin
  • with 1/2 t. salt and 1/8 t. pepper
  • Mix butter, sage, 1 t. salt and 1/4 t. pepper. Mash together until well mixed and smooth.
  • Gently lift skin from breast and legs, massage sage butter under skin.
  • Whisk together syrup and water.
  • Roast turkey in 350 degree oven until temperature is 180 degrees (about 4 hours). Baste turkey every 30 minutes with syrup water. Let stand for 20 minutes before slicing.